otherrecipes

Stem and coarsely chop 3 dried ancho chiles. Transfer to a container, add one 750-ml bottle of Dolin rouge vermouth, and stir well. Let stand at room temperature for 1 hour and 45 minutes, stirring occasionally. Strain through a fine-mesh sieve.

In a container, combine 22 grams each of crumbled red puya chile, crumbled morita chile, and crumbled mulato chile. Add 8 heaping teaspoons of whole coffee beans and one 1-liter bottle of Campari and stir well. Let stand at room temperature for 5 hours, stirring occasionally. Strain through a fine-mesh sieve.

In a container, combine the ribs and seeds from 4 jalapeño chiles and the chopped flesh of ½ jalapeño with one 750-ml bottle of Siembra Azul blanco tequila and stir well. Let stand at room temperature for 20 minutes, tasting frequently so you can stop the infusion when the heat level is to your liking. Strain through a fine-mesh sieve.

In a container, combine 10 crumbled dried red Thai chiles and one 750-ml bottle of Rittenhouse 100 rye and stir well. Let stand at room temperature for 15 minutes, tasting frequently so you can stop the infusion when the heat level is to your liking. Strain through a fine-mesh sieve.